Golden Fennel Rice

Not too tricky
Not too tricky
Not too tricky
Not too tricky
0:45 m

If you can’t tell, we’re mad for a one-pan rice dish at the moment. Cue our Golden fennel rice with lemon yoghurt - It is quite literally sunshine in a pan. Packed with veg and with a creaminess from the coconut milk, its topped off with lemon infused yogurt and a handful of flaked almonds.

Start cooking ➞




For the Fennel

<item-todo-done>3 tbsp vegetable oil<item-todo-done><item-todo-done>2 large fennel bulbs<item-todo-done>

For the Rice

<item-todo-done> olive oil<item-todo-done><item-todo-done>50g plant-based butter<item-todo-done><item-todo-done>1 onion<item-todo-done><item-todo-done>1 carrot<item-todo-done><item-todo-done>200g smoked tofu<item-todo-done><item-todo-done>3 cloves of garlic<item-todo-done><item-todo-done>1 tsp ground turmeric<item-todo-done><item-todo-done>1 tsp ground ginger<item-todo-done><item-todo-done>1 tsp ground coriander<item-todo-done><item-todo-done>¼ tsp ground cinnamon<item-todo-done><item-todo-done>1 tsp curry powder<item-todo-done><item-todo-done>¼ tsp chilli powder<item-todo-done><item-todo-done>250g basmati rice - and wild<item-todo-done><item-todo-done>75g sultanas<item-todo-done><item-todo-done>1 x 400ml can of coconut milk<item-todo-done><item-todo-done>250g vegetable stock<item-todo-done><item-todo-done>25g parsley<item-todo-done><item-todo-done>30g flaked almonds<item-todo-done><item-todo-done>100g plant-based yoghurt<item-todo-done><item-todo-done>1 lemon<item-todo-done>

Before you start

Deep frying pan | Tongs

Prep the veg

  • Slice the fennel into chunky wedges
  • Dice the onion
  • Use a box grater to coarsely grate the carrot and tofu
  • Crush the garlic

Toast the almonds

  • Heat the frying pan over a low/medium heat and add the almonds, stirring regularly until lightly toasted
  • Transfer to a bowl for later

Caramelise the fennel

  • Turn up the heat to medium high and pour in the vegetable oil
  • Add the fennel wedges and cook until golden and caramelised, then flip over and cook the other side
  • Transfer to a plate

Cook the base

  • Add a drizzle of olive oil and the butter to melt
  • Cook the onion and carrot until softened
  • Add the tofu, garlic and spices and cook for a few minutes
  • Stir through the rice and sultanas with a generous seasoning of salt and pepper, mixing everything to coat
  • Pour over the vegetable stock and coconut milk
  • Nestle the fennel wedges over the top, cover the pan and bring everything to simmer for 15 minutes
  • Take off the heat, keeping the lid on and leave to steam for another 10 minutes until the rice has cooked

Finish and serve

  • Pick the parsley leaves and finely chop
  • Juice the lemon and mix with the yoghurt and seasoning
  • Finish the rice with the parsley and scatter over the almonds
  • Serve alongside the yoghurt
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